This vegan quesadilla recipe made with jalapeno hummus, crushed pineapple, and fresh cilantro makes for a healthy lunch or dinner that takes minutes to make!
I received free samples of Sabra mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time. Thanks for supporting the partners that keep Sinful Nutrition running!
It’s day #2 of the Sinful Nutrition hummus week! *applause*
Yes, I am sharing a week fulla legume love leading up to National Hummus Day this Sunday, where I’ll be sharing a brunch-worthy recipe that Mom will love like her firstborn child. Mother’s Day or Hummus Day. I say we make Mommus Day a thing from this day forward.
If we’re sticking to recipes I know nothing about (ahem, penne vodka) then quesadillas would be one of them. I mean, I KNOW what a quesadilla is, but the thing is, I have this thing about melty cheese. The mere thought of stringy gobs of it triggers my gag reflex. The horror! The agony! Melty cheese + Me = Oil + Water.
So I had no problem making a vegan quesadilla a thing. I have come across quesadillas on restaurant menus, and thought, “would it be wrong to ask for no cheese in a quesadilla?” My inner self always rolls her eyes, smacks me upside the head, and yells “YES, OF COURSE, SILLY!” obnoxiously loud in my head.
But I’m also not one for vegan cheeses. They creep me out. Even the nut-based ones that require 18 obscure ingredients I would never buy other than for making vegan cheeses with. Hummus though? I can handle that.
I love combos in my foods. Hot and cold. Salty and sweet. Creamy and crunchy. And sweet and spicy. The Sabra jalapeno hummus I used has just the right amount of heat with the sweet relief of pineapple wedged between. It also has a good dose of plant-protein, and an easy way to add #onemoreplant to your day! Especially if melty cheese gives you nightmares like me. 🙂
- I saved some time and effort by using frozen sliced peppers and onions, and heated them up in the pan beforehand. So much easier and quicker, but just as good!
- I also used canned, crushed pineapple (in it’s own juice, not syrup) that was drained since fresh pineapple was $$$ this week. Either type would work fine, just make sure it’s finely chopped.
- If you want to make this even crispier, cover the quesadilla with a heavy saucepan when it is cooking. This will help weigh it down, and make the exterior super crispy.
- 2 – 8” whole wheat (or gluten-free) tortillas
- 1/4 cup Sabra jalapeno hummus
- 1 teaspoon fresh lime zest
- 2 tablespoons crushed pineapple (fresh or canned)
- 1/2 cup sauteed peppers and onions
- 2 tablespoons fresh cilantro, chopped
- Heat a large skillet over medium heat.
- On a clean work surface, spread hummus on one of the tortillas.
- Top with lime zest, pineapple, peppers and onions, and cilantro.
- Add remaining tortilla to the top, and press down firmly to seal.
- Spray skillet with cooking spray, and cook quesadilla 2-3 minutes on each side.
- Cut into 6 equal pieces, and serve with more hummus, salsa, or desired sauces.
- Category: Main Dish, Sandwich
[Tweet “#AD A spicy #vegan quesadilla made with @sabra jalapeno hummus, pineapple and fresh cilantro! #thereciperedux”]
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Make it a great day!
What’s your favorite kind of quesadilla?
Quesadilla, taco, or burrito?